Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus cotnmersonii) by Commercial Enzymes in Saline Solutions

Type Article
Date 2015-01
Language English
Author(s) Le Minh Chau1, 2, Donnay-Moreno Claire2, Bruzac Sandrine2, Baron RegisORCID2, Nguyen Huong Thi My3, Berge Jean-PascalORCID4
Affiliation(s) 1 : Thai Nguyen Univ, Coll Agr & Forestry, Quyet Thang, Thai Nguyen, Vietnam.
2 : IFREMER, FR-44311 Nantes, France.
3 : Nha Trang Univ, Nha Trang, Vietnam.
4 : IDMER, FR-56100 Lorient, France.
Source Food Technology And Biotechnology (1330-9862) (Faculty Food Technology Biotechnology), 2015-01 , Vol. 53 , N. 1 , P. 87-90
DOI 10.17113/ftb.53.01.15.3893
WOS© Times Cited 7
Keyword(s) hydrolysis, proteases, salt, sardine, anchovy, fish sauce
Abstract Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by comparison with classical autolysis. Hydrolysis reactions were conducted with fresh fish at a temperature of 30 degrees C and under different saline conditions (from 0 to 30 % NaCl). Hydrolysis degree and liquefaction of the raw material were used to follow the process. As expected, the proteolysis decreased with increasing amount of salt. Regarding the fish species, higher rate of liquefaction and higher hydrolysis degree were obtained with anchovy. Between the two proteases, Protex 51FP gave better results with both fish types. This study demonstrates that the addition of commercial proteases could be helpful for the liquefaction of fish and cleavage of peptide bonds that occur during fish sauce production and thus speed up the production process.
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Le Minh Chau, Donnay-Moreno Claire, Bruzac Sandrine, Baron Regis, Nguyen Huong Thi My, Berge Jean-Pascal (2015). Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus cotnmersonii) by Commercial Enzymes in Saline Solutions. Food Technology And Biotechnology, 53(1), 87-90. Publisher's official version : https://doi.org/10.17113/ftb.53.01.15.3893 , Open Access version : https://archimer.ifremer.fr/doc/00266/37767/